Corned Beef and Cabbage
A quick and delicious recipe for tender corned beef and vegetables, all cooked in the Instant Pot, perfect for any occasion.
Ingredients
Main Ingredients
- 4 cups water
- 3-4 pound corned beef brisket + spice packet Ensure a good quality brisket with the spice packet included.
- 1 each yellow onion (cut into quarters)
- 1-2 each russet potatoes (cut into 1 inch chunks)
- 6 medium carrots (peeled and cut into uniform 1-2 inch chunks)
- 1 head cabbage (cut in half, remove core, cut into medium-sized wedges)
Instructions
Preparation
- Place the trivet inside Instant Pot. Pour 4 cups of water inside.
- Place the corned beef on the trivet and sprinkle the contents of the spice packet on top.
Cooking Corned Beef
- Cover and seal the Instant Pot. Cook on HIGH pressure for 70 minutes.
- Let it naturally release for 10 minutes, then manually release the remaining pressure according to the manufacturer's instructions.
- Remove the corned beef and transfer it to a platter. Cover with foil and let it rest.
Cooking Vegetables
- Keep any remaining liquid and trivet inside the Instant Pot. Add in the onions, potatoes, carrots and cabbage.
- Cover and seal the Instant Pot. Cook on HIGH pressure for 2-3 minutes.
- Manually release the pressure according to the manufacturer's instructions.
Serving
- Transfer potatoes, carrots and cabbage to the same platter as the meat. Slice corned beef and serve.
- Optionally, pour some of the liquid over the corned beef, cabbage, and potatoes for added moisture.
Notes
For serving, consider providing butter and freshly cracked black pepper on the side. Fresh herbs like parsley or chives can be added for extra flavor. Crusty bread pairs well with the meal.